Tainan Far Eastern Group Shangri La's "Drunken Moon Tower" launches August limited edition "Kung Fu New Cuisine Tasting Offer"

        Tainan Far Eastern Group Shangri La's "Drunken Moon Tower" is themed around the concept of "one dish, one story". From August 1st to 28th, a special "Kung Fu New Cuisine Tasting Promotion" will be held, including "Mei Cai Tian Qu Shao Da Shrimp", "Garlic Tofu Shao Sun Shell Fish", "Shanghai Shajiang Onion Oil Chicken" and "Stone Pot Lamb Belly Mushroom Shao Tofu" (discounts of about 56-66%, limited daily supply until sold out), inviting foodies to climb to the highest empty table in the city and savor the exquisite aesthetics of Jiangnan cuisine. For details and reservations, please contact: (06) 702-8856.

        Soup refined by the old fire technique

        A soup can best showcase the depth of Chinese cuisine, because there is no shortcut to soup, it relies on time. Jinling Wenwu Duck Soup "is made by stewing roasted duck and white duck together. The freshness of white duck is called" wen ", and the richness of roasted duck is called" wu ". The two different flavors naturally blend together to create a rich and layered soup.

        Exciting display of fire, aroma, and layering, Kung Fu main course

        Straw Zha Tian Qu Rou "has tender meat and clear oil. It is first smoked with straw and then slowly stewed with red yeast, beer, and a special sauce. The taste is rich but not heavy, making it one of the representative works of this new dish. "Stewed Tofu with Morchella in Stone Pot" takes the unique deep mushroom fragrance of Morchella as the main axis, and the tofu absorbs the essence of soup, showing a thought-provoking level. Sichuan Spicy High Mountain Sea Bass "has distinct layers of numbness, spiciness, freshness, and aroma, while retaining the delicate and sweet taste of the high mountain sea bass.

                Shanghai Shajiang Scallion Oil Chicken "combines the warmth of Jiangsu and Zhejiang scallion oil with the fragrance of Guangdong Shajiang, and is cooked slowly at low temperatures to lock in the freshness, tenderness, and meat juice of the chicken. The fish meat of "Garlic Tofu Roasted Bamboo Shoot Shell Fish" is tender, fresh, and sweet. It is cooked over low heat with tofu, bamboo shoots, and shiitake mushrooms, making it mellow yet refreshing. The 'Jiangnan Zaoxiang Braised Pig Hand Roll' is made by slowly braising pig trotters, removing bones and shaping them, and then covering them with gelatinous sauce jelly. The sauce fragrance is first felt upon entry, and then the gelatinous mixture slowly melts, resulting in a rich and smooth texture without appearing greasy.

        Exquisite craftsmanship showcases the flavor of Jiangnan

        The dishes that truly test one's skills often seem the simplest. Osmanthus Stir Fry Crab Meat "stir fry the egg mixture over high heat, then quickly mix and stir fry with crab meat, silver sprouts, shredded bamboo shoots, and fungus to fully display the pot air and heat. The outer layer of the "Fucheng Rotten Skin Seabream Fresh Shrimp Roll" is golden and crispy, while the inner filling is tender and full, reinterpreting the familiar image of Tainan shrimp rolls with the craftsmanship of Jiangnan handmade dishes. The bottom of the 'Jiangnan Zao Sheng Jian Bao' is golden and crispy, the upper layer of the dough is soft and elastic, and the filling is full and juicy, presenting the classic charm of being crispy on the outside, tender on the inside, and juicy.

        Classic desserts bring a perfect ending to a banquet

        The inspiration of "Dingsheng No. 1 cake" comes from the traditional Dim sum "Dingsheng cake" in the south of the Yangtze River, which adds cultural connotation to the banquet in combination with the auspicious implication of success and rising step by step.

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